Dishes · A classic of Norman · The Pays d'Auge

Poulet vallée d'Auge

Also Poulet à la normande, Chicken vallée d'Auge, Poulet au cidre

Chicken browned in butter, flamed with Calvados, simmered in cider and finished with cream and mushrooms, sometimes with apples.

What makes it poulet vallée d'auge

  • Browned in butter and flamed with Calvados.
  • Simmered in cider.
  • Finished with crème fraîche and mushrooms.

Where it comes from

The Auge valley runs through the region of orchards and dairy farms that gives Normandy its best-known cheeses and Calvados. The dish brings the whole valley into one pot: butter, apple brandy, cider and cream.

Versions differ over the apples — some fry slices in butter to serve alongside — and over cider or only Calvados. Veal and pork are cooked the same way.

How it varies

Escalope vallée d'Auge
The same sauce with veal escalopes.

Be the first here

Start your own poulet vallée d'auge
No one here has made poulet vallée d'auge yet. Start it as v1, and every version after is an experiment the next cook can learn from.

Near it

NormanTripes à la mode de CaenBeef tripe and ox foot cooked for many hours in cider and Calvados with onions, carrots and leeks, in a sealed earthenware pot.No one here has made it yetNormanTarte normandeApples in a pastry case, covered in a custard of eggs, cream and sugar, often laced with Calvados, baked until just set.No one here has made it yetLyonnaisPoulet de Bresse à la crèmeA Bresse chicken browned gently in butter, then simmered and finished in thick cream, often with mushrooms.No one here has made it yet